Good Morning Family!
I don't know about you all but I think there's nothing better than a muffin to spice up your breakfast, your afternoon craving, snack time, or even an after dinner treat. These muffins are not for the faint of heart as they are RICH, but they surely won't disappoint you or your littles. Who doesn't love peanut butter AND chocolate?! These are flour free and so so easy. I love a baking endeavor that takes 30 minutes or less.
What You'll Need:
2 Ripe Bananas
2 Eggs
1 Cup Creamy Peanut Butter
1/4 Cup Maple Syrup
2 Tablespoons Of Honey
1 Tablespoon Vanilla Extract
1/2 Teaspoon Baking Soda
1 Cup Mini Semi Sweet Chocolate Chips
Muffin Tin
Cooking Spray
Blender
Once you have gathered all those ingredients, preheat your oven to 400 degrees! You will not believe how easy this next part is. You'll never hand mix again after making these!
Step 1: Add bananas, eggs, peanut butter, maple syrup, honey, vanilla extract and baking soda into a blender and blend for about 2 minutes until all ingredients are thoroughly mixed and texture becomes creamy and smooth. The smell when you pull the lid open on the blender is divine...peanut butter heaven!
Step 2: Add mini chocolate chips to the batter little by little folding in as you go. I don't know if it's because the batter was warm or if it's because it's summer in New York City and my apartment retains heat like crazy, but my chocolate chips melted into the batter. This created a chocolate peanut butter marble batter that I wasn't mad about...;)
Step 3: Spray your muffin tin with cooking spray.
Step 4: Divide batter evenly into muffin tin. I made 8 large muffins and filled each section of the tin to the top with batter. If you want smaller muffins, fill each section 3/4 or even just half way. *After pouring my batter in, I added more mini chocolate chips to the top.
Step 5: Bake for 15-17 minutes. You will know they are done when the tops are set and you can poke a fork into them and the fork comes out mostly clean. **Tip: You can undercook them a little because they will continue to cook in the tin while you are cooling them.
Step 6: Once muffins have fully baked, allow them to cool for 15 to 20 minutes. They are very ooey gooey, so make sure you allow them to fully cool before removing them from the muffin tin or else they will fall apart.
Step 7: Enjoy!
Spend your Tuesday afternoon making these decadent and delicious muffins and bring them to Snack and Share on Wednesday morning with myself, Miss Sophie and Miss Hannah! We'll see you there!
Happy Bellies Mean Happy Hearts!
Miss Logan
Babies@MAFS